Breakfast Egg Burritos came about largely due to the fact that I wanted Gerald, my significant other, to be able to take something healthy to work that would be easy to grab, on his way out the door. So, I like to whip these up on the weekend and freeze them. This way, you will have breakfast ready to go when you’re running out the door to get to work or school! Breakfast Egg Burritos freeze very well which is a bonus because that means you can mass produce them and then you don’t have to try and find time to do it during the week. I have to say that since I started making these for him about 2 months ago, he has NOT taken anything else (I am not even exaggerating!),unless…….we were all out of them!! Suffice it to say that he loves them. I think that is a pretty good endorsement for how awesome these Breakfast Egg Burritos are. They are especially tasty with a little dab of salsa.
Breakfast Egg Burritos do take a few minutes to prepare but the beauty of it is that once they’re made in bulk, you can just toss them in the freezer and have a bunch that should last you for a bit. When you’re ready to eat one, just take it out to thaw a little beforehand and away you go! All you need is a few seconds in the microwave….maybe a minute at best and you are good to go with a great way to start your day.
Breakfast Egg Burritos are versatile in that you can play around with the ingredients depending on your taste. From bacon to breakfast sausage to a veggie version for those vegetarians out there. You could do some fried onions and peppers, for example, and have a very nice veggie Breakfast Egg Burrito. There are a lot of substitutions available and all would work very well with the base of this recipe. It also allows you to change things up so you’re not having the same old Breakfast Egg Burrito every morning. It is also possible to create individual Breakfast Egg Burritos using the eggs as a base and making one with bacon, one with veggies, whatever you would like! I think that just about any type of cheese would work very nicely here and will allow for a great deal of variation. Gerald prefers cheddar but Jack, mozzarella or feta would be so good too. It’s really just about personal preference. If you have a large family with a lot of different preferences, then this recipe is for you! You could do a couple with cheddar, some with jack etc etc….you get the picture! Smaller sized tortillas would be ideal for younger children with smaller appetites. The recipe calls for large tortillas, but again, you could modify this to the smaller ones for little mouths and add less ingredients to each. This recipe has been modified quite a bit from when I first started making them. At first, it was just egg, sausage and cheese. Now, thanks to Costco, I’ve discovered that you can buy Spudlers in the frozen food section at the store. This mix is awesome and in my opinion, worth every penny because all of the ingredients have already been chopped up for you. This means that I don’t have to do it!! I say Yay! to that. My life is filled with more than enough chopping as it is so if there is a good tasting shortcut to be had then I say bring it on!! I find that if I’m making 12 large tortillas, I would use about half of a bag.
I am going to show you here how my family likes Breakfast Egg Burritos best. If you are a little hesitant to try modifying the recipe, drop me a line in the comment section and I will help you out as best I can! I like to individually wrap these burritos in plastic wrap before freezing. It keeps them nicely held together so you don’t have to worry about any unraveling occurring. I would like to offer this public service announcement to you, the reader, that not all tortillas are created equal. Not all tortillas will wrap nicely and will actually fall apart! I have come across some that are way too stiff to allow for easy folding. So, keep that in mind when you are buying tortillas to find ones that are nice and pliable.
- 12 Large Tortillas
- 14 Large Eggs
- 1/2 Bag Spudlers I've included a picture of what this is...it's available at Costco
- 3/4 Cup Milk
- 1 Cup Shredded Cheese
- 4 Tbsp Butter, divided
- 1 lb Bacon, cooked, drained of fat and diced
In a large bowl, add the 14 eggs and whisk to combine. Add in the milk, salt and pepper and whisk again until all ingredients are nicely incorporated.
In a large skillet, add 2 tbsp of butter and once melted, add the eggs. Cook the eggs until scrambled. Be sure to watch the eggs closely as they can be prone to burning! It is important to turn them with a spatula frequently. Once they are done, remove them from the pan to a large bowl and set aside.
In a large skillet, add the remaining 2 tbsp of butter and once melted, add the Spudler potatoes. Cook according to the package instructions. If you can't find this awesome mix, you can use frozen hashbrowns and you can add your own onion and peppers to this. Once you are done with the hashbrowns, it's time to assemble the tortillas. I like to make sure that I have all of the ingredients ready to go and I will lay out all of the tortillas on the counter and evenly divide the ingredients among the 12 tortillas. I do them in the order of eggs, bacon, spudlers, cheese. Now is the time to roll up the tortillas. I have included instructional pictures that show you what I think is the best way to roll these up so that they don't fall apart. Once I've rolled them all up, I like to wrap each in a piece of plastic wrap to hold them together. It's also easier to freeze them this way. So, to freeze, I will put them in a freezer bag and away they go, ready for breakfast on the run!
You can serve these breakfast egg burritos with salsa or sour cream or both for that matter! Guacamole would also be a great condiment to dip these into. If you are planning on freezing them, I don't recommend adding things like salsa etc. because it will make them soggy when defrosted.
Coming up next on FunEasyAmazingRecipes.com……we will moving onto “wrapping” up lunch, Mexican style! Watch for my recipe for Chicken Burritos which will be on my site very soon!